Air-fryer vegetable pisto turnovers
Total time1 h 35 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 40 min · Cooking: 55 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 35 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 40 min · Cooking: 55 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
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Recipe characteristics
Starter
Lunch · Dinner
1 to 2 hours
Method
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Dice all the vegetables into roughly 5 mm pieces. Soften the onion and garlic in the olive oil for 5 minutes. Add the green pepper and red pepper and cook for another 8 minutes, stirring.
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Add the courgette and aubergine and cook for 7 minutes. Stir in the tomato, oregano, salt and black pepper. Cook uncovered for 10–12 minutes until no loose liquid remains. Spread out and cool for about 20 minutes.
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Divide the filling between the 16 empanadilla pastry discs, keeping the edges clean. Fold and seal with a fork. Beat the egg and brush the tops.
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Preheat the empty air fryer for 5 minutes at 180°C. Cook two batches of eight spaced-out turnovers for 8–10 minutes at 180°C, turning after 6 minutes. Check the base and seam: no wet pastry should remain. Use more batches if the basket is small.
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Rest for 3 minutes and serve four per person.
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